The most fabulous time of year for Springtime veggies.. Wild ramps, and local-ish asparagus😊 We made

 Asparagus and Ramp soup for our dinner guests last night and roasted the whites to garnish. So friggin good🥄 Get these babies while you can, spring veggies don’t last long and are worth the money☺️

 The most fabulous time of year for Springtime veggies

Last nights dinner was simple, elegant and oh so seasonal. I found Ramps (aka wild leeks) at our local organic coop so I tuned them into pasta. The recipe is so simple it doesn’t require a step by step but I’ll give ya one anyway🌟

Slice like you would green onion and reserve greens

~bring water to boil and salt, add pasta and cook. This particular brand takes a little longer than most. Cook till al dente. In large pan heat 2 tbsp olive oil and add in sliced wild leeks and garlic. Sauté till fragrant. Add in a shrooms. Add a couple tbsp pasta water to keep pan moist. Add peas, spinach salt and pepper. Add cooked pasta, ramp leaves and Parmesan. Add olive oil, taste for seasoning and serve🌿

 Last nights dinner was simple, elegant and oh so seasonal

What you cooking for dinner tonight? Might I suggest the sexiest vegan risotto ever?? Yes my friends I’ve been at it again with King Oyster Scallops because I am HOOKED (see what I did there😆) My risotto got an upgrade with gorgeous spring Ramps, peas, shiitake mushrooms, tons of lemon, pine nuts and vegan Parmesan.

I have a risotto on my blog for you to make, add in whatever vegetables you desire. To make the “scallops” see down below🔽

Slice mushroom into 1”thick discs and score both side with sharp knife in crisscross pattern.

Heat oil over medium high heat and gently place “scallops” into pan. Sear both sides, season with salt and pepper and set aside while you make risotto.